Lobster meat, ossenworst, and foie gras

Name: Lobster meat, ossenworst, and foie gras
Ingredients: UHP lobster meat (knuckles, claws, and walking legs); Eggs; Chives; Cornichons; Salt and pepper; Olive oil; Zwolse coarse mustard; pickled tulip bulbs; Butter; duck liver ficelle; Icing sugar; Silicone butterfly molds; Turkish yogurt; Ossenworst; Egg white; Flour; lemon

This recipe is featured in the masterclass ‘Beer & bites | Powered by Bier&Co’ with Rick Kempen. You can watch this and more livestreams on the HANOS livestream page.

This dish consists of UHP lobster meat, beef sausage, and foie gras. Served with a crispy garnish.
Tip: serve a Brewdog Punk IPA with this dish for a great Beer & Bite combination.

Ingredients

UHP lobster meat (knuckles, claws, and walking legs)

Eggs

Chives

Cornichons

Salt and pepper

Olive oil

Zwolse coarse mustard

pickled tulip bulbs

duck liver ficelle

Turkish yogurt

Ossenworst

lemon

Butter

Icing sugar

Silicone butterfly molds

Egg white

Flour

Preparation

Cook the lobster meat sous vide at 52°C for 30 minutes and cool in ice water.
Cook the eggs at 64°C for 70 minutes. Cool and remove the yolks.
Make a crumble from the Zwolle mustard by slowly frying it in oil, making sure the mustard does not burn.
Prepare a salad from the cooked lobster meat, egg yolk, yogurt, lemon juice, and chives, and season with salt and pepper.
Mix the ox sausage with the duck liver as a kind of tartare and press it into a ring mold.
Make a quenelle of the lobster salad and place it next to the tartare.
Garnish the dish with the mustard crumble, chives, olive oil, tulip bulbs, cornichon, flowers, and a crisp.